Recipe By : Real Food for Real People
Serving Size : 12
2 cups Onion -- chopped
1 1/2 cups Green Pepper -- chopped
14 1/2 ounces Tomatoes, canned -- chopped, not drained
3/4 cup Salsa
4 ounces Jalapenos -- chopped
4 cloves Garlic -- minced
1 teaspoon Ground Cumin
30 ounces Kidney Beans -- black/red, drained
12 6 inch Corn Tortillas
2 cups Monterey Jack Cheese -- shredded
2 medium Tomatoes -- sliced
2 cups Lettuce -- shredded
1/8 cup Green Onion -- sliced
1/8 cup Black Olives -- sliced
1/2 cup Sour Cream -- optional
In a large skilled, combine onion, green pepper,
undrained tomatoes, salsa, jalapenos, garlic
and cumin. Bring to a boil, reduce heat. Simmer,
uncovered, for 10 minutes. Stir in beans.
In a 13" x 9" x 2" baking dish, spread 1/3 of the
bean mixture over the bottom of the pan. Top
with half of the tortillas, overlapping as
necessary, and half of the cheese. Add another
1/3 of the bean mixture, then remaining tortillas
and bean mixture. Cover with foil and bake at
350 degrees F for 30-35 minutes or until heated
through. Sprinkle with remaining cheese and let
stand 10 minutes.
Top with tomato slices, lettuce, green onion,
and olives. Cut into squares to serve. Serve with
sour cream or yogurt.
Additional information: This recipe is also great
with substitutions. Try flour tortillas for corn tortillas
and add chopped vegetables, such as celery and
carrots when sauteing onion. You can also cut the
amount of cheese in half and no one will ever notice!
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Per serving:
421 Calories (kcal)
9g Total Fat; (19% calories from fat)
25g Protein
63g Carbohydrate
21mg Cholesterol
301mg Sodium
21g Dietary Fiber
Food Exchanges:
3 1/2 Grain(Starch)
2 Lean Meat
1 1/2 Vegetable
0 Fruit
1 1/2 Fat
0 Other Carbohydrates
I make black bean lasagna and black bean chili so I'm really pleased to find another recipe that I can do something with those ubiquitious black beans! Thanks (I just also c & p'd your leftover oatmeal muffin recipe, too)
